I have been thinking about sweet rolls of late, it’s been awhile since I have made any. So I came up with these apple oatmeal sweet rolls.
I was looking for some inspiration the other day so I was looking through some of my old cookbooks. I ran across a recipe for a yeast bread that had oatmeal in it. It got me thinking, I have made quick breads, scones, and muffins all with oatmeal why not a yeast bread.
Sweet rolls came to mind, I guess it was the fact that I had been thinking of sweet rolls for a while. Plus the fact that I could freeze sweet rolls a lot easier than loaves of bread. And by the way, these sweet rolls freeze very nicely. Just take them out of the freezer a bit before you are going to eat them and they taste like the day they were baked.
It is kind of funny, but you would expect to taste the oatmeal in the bread, but the oatmeal really does not flavor the bread. What I find, is that it makes the texture of the bread very soft. I find this to be true in other baked goods when using oatmeal, not sure why, but the bread is definitely softer.
The oatmeal bread in my cookbook had some ingredients that were not all that appealing to me, so I went with ingredients that I like and came up with the recipe that I am sharing. I love experimenting with bread; it is for sure one of my favorite things in the whole world to make. I can’t wait to try oatmeal in some dinner rolls and other breads.
- 5 1/2 to 6 cups flour
- 1 cup quick oats
- 2 packages dry yeast or 4 1/2 teaspoons
- 1 cup milk
- 1 cup water
- 1/4 cup butter
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 1/2 teaspoon salt
- 2 eggs
- 1/4 cup butter softened
- 3/4 cup sugar
- 1 1/2 teaspoon cinnamon
- 1 large apple about 1 1/4 cups finely chopped
- 1/4 cup butter
- 2 1/2 cup powdered sugar
- 1 teaspoon vanilla
- Heavy cream
- In a large bowl mix yeast, 2 cups flour, oats, and salt. In a microwave safe bowl combine the milk, water, butter, sugar, and honey heat in microwave until warm about 110 degrees F to 115 degrees F. Add the liquid mixture to the dry ingredients and stir with a wooden spoon. Add the eggs and mix in until combined.
- Gradually add the rest of the flour. Using your hands to knead the dough while adding the flour. You will add enough dough until it is slightly sticky. Knead until the dough is smooth. Grease the bottom of the bowl with shortening and turn over to coat both sides.
- Cover and let rise for about an hour or until double in size.
- While the dough is rising, combine the sugar and cinnamon for the filling. Chop the apple, you will want to chop it is very fine pieces so that it is not raw after the roll are baked.
- Once the dough has doubled in size, divide into two balls. Grease your working surface with shortening and pat out the first ball to a 12 by 10-inch rectangle.
- Spread half of the softened butter for the filling over the dough. Sprinkle half of the sugar and cinnamon mixture over the butter. Sprinkle the chopped apple over the cinnamon and sugar mixture. Start rolling the dough as tightly as you can. With a pair of scissors cut the roll into 12 sweet rolls. Repeat with the second ball of dough.
- Place the rolls in a greased 9 by 13-inch pan. Cover and let rise for 30 minutes so they are about double in size.
- Preheat oven to 375 degrees F. Bake the rolls for 15 to 17 minutes or until they are lightly browned. Once baked remove from pan and cool completely on cooling racks
- Frosting- While the rolls are cooling make your frosting. Add 1/4 butter to a medium saucepan. Heat over medium heat stirring constantly until the butter is a golden brown. Remove from heat and add powdered sugar and vanilla, mix until combined gradually add the heavy cream until you have the right consistency for spreading. Beat until smooth and spread over sweet rolls.